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Victorinox Fibrox & Swiss Classic Knives
This collection features two distinct lines from Victorinox, each engineered for specific purposes. The Victorinox Fibrox Pro series is designed for professional use, featuring a patented, non-slip thermoplastic (TPE) handle for a secure, ergonomic grip. Its high-carbon stainless steel blades are durable, resilient, and can be easily maintained with any rod or sharpening system. The Fibrox Pro line is NSF certified for use in commercial operations of every size. The Victorinox Swiss Classic collection of paring knives are beloved by cooks, tradesmen, and first responders. They are agile, convenient and razor sharp. Swiss Classic Paring Knives are lightweight, versatile tools, that have a million and one uses in and out of the kitchen. Sharp enough for precise work, but tough enough to be relied upon in life and death situations, Swiss Classic paring knives are a trusted tool that no one should go without. Both the Fibrox Pro and Swiss Classic lines are crafted in Switzerland, offering exceptional durability and performance for culinary professionals and home cooks alike.
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Victorinox Fibrox Pro 6-inch Straight Narrow Flexible Boning Knife
Cook’s Illustrated, part of America’s Test Kitchen, named the Victorinox Fibrox Pro flexible boning knife a Co-Best Buy in its review of flexible boning knives. This 6-inch knife has a straight, narrow blade that bends to follow the bone, so it bones meat with very little waste.The same flex makes it suitable for filleting fish. The blade rides along the backbone of a salmon or a rockfish and lifts the fillet in long strokes, then slips under the skin to remove it. On pork and poultry it traces joints and the curve of a rib cage with a light touch.Let the blade do the bending. Keep the edge angled slightly toward the bone, use the full length of the blade in each stroke and avoid levering the tip against hard bone, which a flexible blade is not built for.For the same blade in a blue handle for color-coded kitchens, see the Fibrox Pro 6-inch Flexible Boning Knife, Blue Handle. The 5-inch is the shorter version, and the curved 6-inch flexible adds a curve. Our Kitchen Knife Shapes guide explains boning flex. Learn More$35.00 -
Victorinox Fibrox Pro 6-inch Curved Stiff Wide Boning Knife
Boning knives come in many shapes, and this one combines three features. The curve lets you make long, sweeping strokes that follow the contour of a bone, removing meat in larger sections with fewer cuts. The stiff blade gives power and control on larger cuts, and the width resists twisting under pressure.That combination suits beef, pork, lamb and game, where the bones are heavy and the cuts are large. Use the curve to sweep along a rib cage or around a shoulder blade, and the point to open joints. A wide blade also leaves more steel to resharpen over the years.Draw the knife toward you along the bone rather than pushing it, keeping the edge angled slightly toward the bone. The curve does much of the steering.For the same blade with Granton hollows, see the Granton edge version; with a two-component handle, the Dual Grip version. If you want some flex, compare the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife. Our Kitchen Knife Shapes guide explains each shape. Learn More$35.00 -
Victorinox Fibrox Pro Dual Grip 6-inch Curved Stiff Wide Boning Knife
Victorinox built the Fibrox Pro Dual Grip line for meat processing professionals who cut for hours at a time. The knives use the same blades as the Fibrox Pro line and add a two-component, non-slip handle that gives the hand more support and reduces hand and wrist fatigue.This one carries the curved, stiff, wide boning blade. The curve follows the bone in long, sweeping strokes, the stiff blade gives power on large cuts, and the width resists twisting under pressure. It is a strong choice for beef, pork and lamb, where the bones are heavy and the cuts are large.Draw the knife toward you along the bone, keeping the edge angled slightly toward it, and use the point to open joints. The handle’s grip stays secure when it is coated in fat.The same blade with the standard handle is the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife, and with Granton hollows the Granton edge version. For more flex in a Dual Grip handle, see the Dual Grip 6-inch Curved Flexible Boning Knife. Our Kitchen Knife Shapes guide compares boning blades. Learn More$36.00 -
Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife, Red Handle
A red Fibrox Pro handle on the Victorinox curved semi-stiff boning knife lets a kitchen or meat room keep this knife on one job. Under a HACCP color-coding plan, the color tells everyone at a glance which food group the knife belongs to, which helps prevent cross-contamination with vegetables or cooked foods.The blade combines a semi-stiff flex with a curved profile, which suits beef, pork and venison. The curve gives a smooth, sweeping motion that separates meat from bone in long passes, and the semi-stiff temper is firm enough to pop joints and cut cartilage while bending slightly along the rib cage.Butchery is greasy work, and the textured handle stays slip-resistant when wet or coated in fat. It is light in the hand, which helps over a long shift.The same blade comes with a black, a blue and a yellow handle, and with a wood handle in the Hardwood line. Our Kitchen Knife Shapes guide explains each boning blade. Learn More$35.00 -
Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife, Blue Handle
This is the Victorinox curved semi-stiff boning knife with a blue Fibrox Pro handle. The blade is the same one Victorinox fits to its black handle; the color lets a kitchen dedicate this knife to one food group under a HACCP color-coding plan, so it never crosses into another station.The semi-stiff blade curves with the natural shape of the meat, making it easier to work around bones, tendons and fat. It is ideal for trimming fat and portioning meats and poultry, and it debones fish as well. The curve gives a smooth, gliding stroke, and the point makes deep cuts and opens joints.Draw the knife toward you along the bone and let the slight flex keep the edge in contact. The textured handle stays secure when the hands are wet or greasy.The same blade comes with a black, a red and a yellow handle, and in the Hardwood line. Our Kitchen Knife Shapes guide compares boning flex. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife
About half the people who order this knife from us work in meat and poultry processing. The other half are home cooks who break down their own chickens. The Victorinox Fibrox Pro Curved Semi-Stiff Boning Knife has a short, narrow blade that follows the frame of a bird and enough backbone to push through cartilage at the joints. Customers rarely exchange it for another size or flex, so it is a sound first boning knife for anyone unsure where to start.
Close Work on Poultry and Smaller CutsThe curve keeps the edge against the bone as you separate a thigh from the carcass or lift breast meat off the keel, so less meat stays on the frame. The narrow blade turns easily inside a joint, which suits poultry and smaller cuts of pork and lamb. Semi-stiff sits between Victorinox’s flexible and stiff blades. It cuts through connective tissue without bowing and gives a little where the bone changes direction. On a long shift, the textured Fibrox Pro handle matters as much as the blade, since it stays secure in wet or greasy hands.
Choosing a Victorinox Boning KnifeVictorinox makes boning knives in several lengths, widths and degrees of flex. These are the closest alternatives:KnifeHow it differsWhere it fitsFibrox Pro 6-inch Curved Semi-StiffLonger, same flexAn all-purpose boning knife, from frenching chops to breaking down a chicken, with more reach for larger cutsFibrox Pro 5-inch Curved FlexibleSame length, more flexBoning small fish and chicken thighs, and removing silver skinFibrox Pro 6-inch Curved FlexibleLonger, more flexPoultry processing, where the blade slides in and around jointsFibrox Pro 6-inch Stiff Extra-WideLonger, wide and stiffBeef and pork, where a wide blade tracks straight along large bonesThe Victorinox Hardwood 5-inch Curved Semi-Stiff Boning Knife pairs a blade of this size and flex with a wooden handle. For how boning knives differ from fillet and breaking knives, see our Kitchen Knife Shapes guide. Learn More$33.00 -
Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife
If you are buying one boning knife and have no single job in mind, this is the one we recommend, and it is our best-selling all-purpose boning knife. The curved, semi-stiff blade handles anything from frenching lamb chops to breaking down a chicken, with enough reach for larger cuts such as a pork shoulder. It is as useful on a fishing trip or for dressing a deer as it is in the kitchen, and precise enough to lift silver skin from a leg of veal.A semi-stiff blade stays on line along a bone and still gives a little around joints, which is why it covers so much ground. The textured Fibrox Pro handle keeps a secure grip through a long session.
Shorter or More Flexible?For close work on poultry and small cuts, the Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife is easier to control. The Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife bends further around joints and suits trimming fat and sinew. For beef and pork, where heavy bones call for a wide, stiff blade, see the Victorinox Fibrox Pro 6-inch Straight Stiff Extra-Wide Boning Knife.Our Kitchen Knife Shapes guide explains how boning knife shapes differ. Learn More$35.00 -
Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife, Yellow Handle
This yellow-handled Victorinox boning knife is great for deboning poultry and other meats and for filleting fish. The curved blade gives a gliding slicing motion, and the semi-stiff temper has enough give to follow the bone without losing control.The yellow Fibrox Pro handle supports HACCP color coding, letting a kitchen keep this knife on one food group. It is also easy to spot on a crowded cutting table, in a tackle box or on the tailgate at the end of a hunt.Start at the joint with the point, then draw the curve along the bone in long strokes. For poultry, follow the keel bone to lift each breast whole; for fish, let the blade ride along the backbone.The same blade comes with a black, a red and a blue handle. For a flexible yellow-handled blade, see the Fibrox Pro 6-inch Curved Flexible Boning Knife, Yellow Handle. Our Kitchen Knife Shapes guide explains each boning shape. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Curved Flexible Boning Knife
Silver skin, chicken thighs and small fish all call for a blade that bends with the work. The Victorinox Fibrox Pro 5-inch Curved Flexible Boning Knife has a thin, narrow blade with a flexible spine, so it follows a curved bone closely and slips under a membrane without cutting into the meat beneath. Victorinox designs it for trimming fat and sinew as much as for boning.In our experience, a flexible blade gives up some edge retention, so it needs a steel more frequently than a stiffer knife. For heavy, repetitive boning, the semi-stiff version holds up better. The textured Fibrox Pro handle stays secure when your hands are wet.
Flexible or Semi-Stiff?The Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife has the same length with a firmer blade for poultry processing and heavier cuts. If you need more reach, the Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife offers the same flex in a longer blade, and the Victorinox Hardwood 5-inch Curved Flexible Boning Knife pairs this blade shape with a wooden handle.Our Kitchen Knife Shapes guide explains boning knife flex. Learn More$33.00 -
Victorinox Fibrox Pro Dual Grip 5-inch Curved Flexible Boning Knife
This 5-inch curved, flexible boning knife pairs a Fibrox Pro blade with the Fibrox Pro Dual Grip handle, a two-component, non-slip grip built to reduce hand and wrist fatigue over a long shift.The narrow, curved blade bends to separate meat from bone with fluid control. It is a good knife for poultry, for delicate boning and trimming, and for removing silver skin from a tenderloin. The short length keeps the tip close to the hand for detail work.To remove silver skin, slip the point under the membrane, angle the edge slightly up and draw along its length. On poultry, follow the curve of the breastbone and let the blade flex against it.The longer version is the Dual Grip 6-inch Curved Flexible Boning Knife. With the standard handle, the same blade is the Fibrox Pro 5-inch Curved Flexible Boning Knife. Our Kitchen Knife Shapes guide explains boning flex. Learn More$35.00
